Spicy Salmon Tacos with Mango Avocado Slaw

Instructions

1. 1

   Prepare the produce: dice the mango and avocado, thinly slice the red onion and jalapeno peppers, chop the cilantro, and juice the limes.

2. 2

   Make the mango-avocado slaw by combining the shredded red cabbage, mango, avocado, red onion, half of the jalapeno peppers, and half of the cilantro in a large bowl. Add about two-thirds of the lime juice and gently toss until evenly mixed. Set aside.

3. 3

   Prepare the yogurt sauce by stirring together the low-fat yogurt, remaining lime juice, remaining jalapeno peppers, and remaining cilantro. Refrigerate until needed.

4. 4

   Pat the salmon dry and cut it into taco-size strips or cubes. Mix the chili powder, cumin, and smoked paprika, then coat the salmon evenly with the spice mixture.

5. 5

   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned salmon in a single layer and cook for 3–4 minutes on the first side. Turn and cook for another 2–3 minutes, or until browned and cooked through. The center should reach 63°C (145°F).

6. 6

   Warm the corn tortillas in a dry skillet for about 20–30 seconds per side, or until soft and flexible. Keep them covered with a clean kitchen towel while warming the remainder.

7. 7

   Assemble each taco with spicy salmon and a generous spoonful of mango-avocado slaw. Drizzle with the yogurt sauce and serve immediately.